Harvard University’s Science and Cooking lecture series kicked off its third semester last week. The semester-long event hosts some of the most notable faces in innovative cooking—each talking about a topic of their choosing. As the lectures are open to the public, anyone with easy access to the university’s Cambridge campus are welcome into the lecture hall, free of charge. Read More

By admin | June 24, 2011

You probably know Chef David Chang from his Momofuko restaurant group in New York City, but did you know he’s also releasing a quarterly food magazine? Â This week, Chef Chang released the first issue of his new food journal quarterly, Lucky Peach, published through San Francisco-based publishing house McSweeney’s.

This first installment is dedicated entirely to ramen and contains 22 recipes, mostly from Chef Chang himself, but it also features short stories, illustrations, and essays from some other famous chefs and writers including Anthony Bourdain and Ruth Reichl. Read More

By mahir | December 7, 2010

Blackened Bluefish Sandwich

When I typically think of blackened fish, my mind tends to associate the concept with the South, particularly the New Orleans area.Â However, one of the best po’ boy-style sandwiches can be found at David Chang’s Momofuku Ssam Bar. Â Read More

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Meet the Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More